Slow Cooker Chuck Steak with Cabbage, Carrots, and Potatoes
A rustic chuck steak and cabbage slow cooker meal suited to cool early spring weather in Washington. The cabbage turns silky in the broth, but this stays distinct from your prior pineapple-braised cabbage pork dish by using beef, herbs, and potatoes instead of sweet-tart flavors.
Back to full listIngredients
- Choice Beef Chuck Roast 1.5 lb 6.99
- Green Cabbage 1 lb 0.99
- Carrots 1 lb 1.29
- Kroger® Yellow Onion 3 lb Bag 1 lb from bag 2.29
- Russet Potato 1 lb 0.99
- Garlic 4 cloves 0.69
- Kroger® Fat Free Beef Broth 2 cups 1.59
- Simple Truth Organic® Rosemary 1 teaspoon chopped 2.49
- apple cider vinegar 1 tablespoon
- olive oil 1 tablespoon
- salt to taste
- black pepper to taste
Instructions
- Cut the 1.5 lb chuck roast into 2 pieces if needed and season with salt and pepper.
- Brown the beef in 1 tablespoon olive oil in a skillet for 3 to 4 minutes per side, then transfer to the slow cooker.
- Cut 1 lb cabbage into thick wedges, peel and chunk 1 lb carrots, slice 1 lb onion, cube 1 lb russet potatoes, and smash 4 garlic cloves. Add all around and under the beef.
- Pour in 2 cups beef broth and 1 tablespoon apple cider vinegar. Sprinkle with chopped rosemary and extra black pepper.
- Cover and cook on low for 7 to 7 1/2 hours until the beef is tender and the cabbage is silky.
- Serve the vegetables in bowls and top with beef and broth.
Cook time: 7 hours 30 minutes
Estimated cost: $13-16
Health notes: Comforting and nutrient-dense, with beef for iron and cabbage and carrots for fiber and vitamins.
Drink pairing: Pinot Noir or dark lager